Important side dish

Cheese and bacon potatoes

Side dishes are just as important as the main dish sometimes, and when I make these I am more excited to eat the potatoes than the main dish!  

These cheese and bacon potatoes are a great side dish that I make a lot.  They are pretty much twice baked potatoes, the recipe I started with was from kraftfoods.com and sometimes I add different things to it.

cheese+bacon= delicious 

Cheese and bacon potatoes

This recipe makes 8 potatoes

4 Idaho potatoes 

1/4 c. bacon (I use the precooked kind)

1 1/2 cup shredded cheese (I use cheddar)

1 Tbsp. butter

2 Tbsp. chives (green onion is also good)

2 Tbsp. of milk

salt and pepper to taste

Preheat oven to 350 and bake potatoes for 1 hour.  Sometimes I will just poke some holes in them and stick them in the microwave, but baking them in the oven makes the outside more crispy. 

Let the potatoes cool for 10 minutes and the cut them in half.  

Scoop out the inside, leaving a little left around the shell.  

Mix the scooped out potatoes with the rest of the ingredients.  I use a potato masher, it works really well. Sometimes I add sour cream and if it looks like you want more cheese add some, Ross always tells me they need more bacon but if it was up to him they would be wrapped in bacon!  

After all the ingredients are combined put the mix back in the potato shells and bake for another 20 minutes.